The Maria Costanza Rosso Riserva represents the culmination of the agronomic and oenological research work on our Nero d'Avola clones, to give life to a new red wine which, in the wake of the company tradition built on the success of its Maria Costanza Rosso , opens up new paths for the interpretation of the largest native Sicilian vine.
Intense dark and almost impenetrable red colour. Evident hints of spice, green pepper and unroasted cocoa bean, followed by fresh red fruits such as blueberry and currant. On the finish light roasting notes that recall incense. In the mouth it is full, intense and enveloping. The tannin is decisive, rich and of excellent quality. Structure and freshness guarantee a remarkable persistence and drinkability.
GRAPES: Nero d'Avola
TYPOLOGY OF THE SOIL: Plateau of marly origin, with a high clayey component, highly calcareous, rich in skeleton
TRAINING SYSTEM: Spurred cordon
COLLECTION PERIOD: Mid-October
COLLECTION METHOD: Selection of the bunches on the plant and harvest manual in 14 kg boxes
VINIFICATION: The grapes are delicately shelled and, after a further manual selection, they are transferred to horizontal and vertical vinificators where, after a 30-day maceration, the alcoholic fermentation is completed. The malolactic fermentation is carried out partly in oak barrels and partly in steel
MATURATION: About 24 months in oak barrels, completed with about a year in steel tanks. It was bottled in the autumn of 2016
ALCOHOLIC: 14% vol.
with high clayey component, highly calcareous, rich in skeleton
TRAINING SYSTEM: Spurred cordon
COLLECTION PERIOD: Mid-October
COLLECTION METHOD: Selection of the bunches on the plant and manual harvesting in boxes of 14 kg
VINIFICATION: The grapes are delicately shelled and, after a further manual selection, they are transferred to horizontal and vertical vats where, after a 30-day maceration, they complete the alcoholic fermentation. The malolactic fermentation is carried out partly in oak barrels and partly in steel
MATURATION: About 24 months in oak barrels, completed with about a year in steel tanks. It was bottled in the autumn of 2016
ALCOHOLIC: 14% vol. with high clayey component, highly calcareous, rich in skeleton
TRAINING SYSTEM: Spurred cordon
COLLECTION PERIOD: Mid-October
COLLECTION METHOD: Selection of the bunches on the plant and manual harvesting in boxes of 14 kg
VINIFICATION: The grapes are delicately shelled and, after a further manual selection, they are transferred to horizontal and vertical vats where, after a 30-day maceration, they complete the alcoholic fermentation. The malolactic fermentation is carried out partly in oak barrels and partly in steel
MATURATION: About 24 months in oak barrels, completed with about a year in steel tanks. It was bottled in the autumn of 2016
ALCOHOLIC: 14% vol. TRAINING SYSTEM: Spurred cordon
COLLECTION PERIOD: Mid-October
COLLECTION METHOD: Selection of the bunches on the plant and manual harvesting in 14 kg boxes
VINIFICATION: The grapes are delicately shelled and , after a further manual selection, it is transferred to horizontal and vertical vats where, after a 30-day maceration, it completes the alcoholic fermentation. The malolactic fermentation is carried out partly in oak barrels and partly in steel
MATURATION: About 24 months in oak barrels, completed with about a year in steel tanks. It was bottled in the autumn of 2016
ALCOHOLIC: 14% vol. TRAINING SYSTEM: Spurred cordon
COLLECTION PERIOD: Mid-October
COLLECTION METHOD: Selection of the bunches on the plant and manual harvesting in 14 kg boxes
VINIFICATION: The grapes are delicately shelled and , after a further manual selection, it is transferred to horizontal and vertical vats where, after a 30-day maceration, it completes the alcoholic fermentation. The malolactic fermentation is carried out partly in oak barrels and partly in steel
MATURATION: About 24 months in oak barrels, completed with about a year in steel tanks. It was bottled in the autumn of 2016
ALCOHOLIC: 14% vol. Selection of the bunches on the plant and manual harvesting in 14 kg boxes
VINIFICATION: The grapes are delicately shelled and, after a further manual selection, they are transferred to horizontal and vertical vinificators where, after a 30-day maceration, completes the alcoholic fermentation. The malolactic fermentation is carried out partly in oak barrels and partly in steel
MATURATION: About 24 months in oak barrels, completed with about a year in steel tanks. It was bottled in the autumn of 2016
ALCOHOLIC: 14% vol. Selection of the bunches on the plant and manual harvesting in 14 kg boxes
VINIFICATION: The grapes are delicately shelled and, after a further manual selection, they are transferred to horizontal and vertical vinificators where, after a 30-day maceration, completes the alcoholic fermentation. The malolactic fermentation is carried out partly in oak barrels and partly in steel
MATURATION: About 24 months in oak barrels, completed with about a year in steel tanks. It was bottled in the autumn of 2016
ALCOHOLIC: 14% vol. The malolactic fermentation is carried out partly in oak barrels and partly in steel
MATURATION: About 24 months in oak barrels, completed with about a year in steel tanks. It was bottled in the autumn of 2016
ALCOHOLIC: 14% vol. The malolactic fermentation is carried out partly in oak barrels and partly in steel
MATURATION: About 24 months in oak barrels, completed with about a year in steel tanks. It was bottled in the autumn of 2016
ALCOHOLIC: 14% vol.
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